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Miso Chicken Ramen
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Miso Chicken Ramen

1 godz.Porcje: 2Nutri-Score C€€
od @thehealchef6 importówugotowano 0 razy
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Składniki

2 osoby
  • chicken thighs (boneless, skinless, marinated in soy sauce)Inne400 g
  • eggs (soft boiled, marinated in soy sauce)Inne2 kawałki
  • soy sauce (for marinating eggs and chicken)Spiżarnia60 ml
  • shallots (finely sliced)Warzywa i owoce2 kawałki
  • green onions (sliced, plus extra for garnish)Warzywa i owoce3 kawałki
  • garlic (minced)Warzywa i owoce3 kawałki
  • ginger (grated)Warzywa i owoce20 g
  • chicken stockSpiżarnia800 ml
  • umami brothSpiżarnia200 ml
  • miso pasteSpiżarnia40 g
  • pak choi (halved lengthways)Warzywa i owoce2 kawałki
  • ramen noodlesProdukty zbożowe200 g
  • chili oil (quick homemade)Spiżarnia30 ml
  • vegetable oil (for frying)Spiżarnia15 ml

na porcję

Wartości odżywcze

648kcal

Węglowodany
53 g
Białko
48 g
Tłuszcz
28 g

krok po kroku

Przygotowanie

  1. Make the chili oil

    • Heat the oil and infuse it with chili flakes to make a quick chili oil.
    • Set aside.
    Krok 1

  2. Marinate the eggs and chicken

    • Soft boil the eggs, then place them in soy sauce to marinate.
    • Marinate the chicken thighs in soy sauce.
    Krok 2

  3. Build the broth

    • In a pan, add the shallots, green onions, garlic and ginger.
    • Add the chicken stock, umami broth and miso paste.
    • Simmer to combine the flavours.
    Krok 3

  4. Fry the chicken

    • Fry off the chicken thighs until nicely seared on both sides.
    • Set the chicken aside.
    Krok 4

  5. Cook the pak choi and noodles

    • Add the pak choi to the pan and cook until golden brown.
    • Add the noodles and cook through.
    • Slice up the chicken.
    Krok 5

  6. Strain and serve

    • Strain the broth.
    • Add the broth to the bowl, followed by the noodles, the chicken, the pak choi and the soft boiled soy eggs.
    • Garnish with spring onions and the chili oil.
    Krok 6
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